**You must slide it on from the TOP, otherwise you will cause stress and damage to the tool.**
1. The Bar is on the left and the Riser is on the right.
2. Widen the gap of the Riser by using your thumb to open it.
3. With the thumb pushing open, slide the Riser onto the Bar from the top.
4. Allow the Riser to snap into the pins of the Bar at the desired height. Make sure that the Bar fits neatly into the groove of the Riser.
HOW TO ASSEMBLE THE PROFROSTER
How to Get Sharp Edges
Step 1: Always start with a properly trimmed and layered cake (by cutting off the center bump from your cake). Crumb coat your cake and put it in the fridge for about 30 min or more to create a hard crust, the harder the crust the better.
Step 2: Frost your cake with a good amount of frosting (don't worry it will mostly scrape off) on all sides. Make sure that the frosting goes above the height of the cake on all edges.
Step 3: Put the Bar (base; see images below) of the ProFroster against your cake board as you would your bench scraper, and measure where the riser should be.
(The reason why you put it against the cake board is because the cake board is always slightly larger than your cake in diameter, this allows enough room for a good amount of frosting on the outside of the cake. By aligning the ProFroster to the edge of the cake board, the top of your cake will be the same diameter as the bottom of your cake, which is what gives you straight lines all the way down the sides of the cake. In the above video I am using an 8" cake board with an 8" cake. If you want more frosting on the outside of the cake then go up to a 9" cake board)
Step 4: Adjust the Riser height to meet with your frosting / cake height, and allow the pins to lock into place (see images below on how to assemble the ProFroster). Don't move your hand / grip. Start rotating the cake stand but keep the ProFroster stationary and start scraping.
Step 5: After your first pass, if you have any gaps fill them in with frosting and rotate / scrape again. You may have to do this several times to make sure that all your gaps are filled in.
Step 6: Smooth the top of your cake where the Riser has left a mark, if any, with your spatula.
Note: Im a perfectionist. So I put the cake in the refrigerator so that it crusts again and then I frost a thin layer and scrape to make sure that all the gaps are filled, and the edges are sharp.
The cleanliness of your edge will depend on the consistency of your frosting, the thicker the frosting the better...if you use a frosting like ganache, the edge will be sharper.
How to get sharp straight edges on cake with the ProFroster
The ProFroster Tutorial, Review and FAQs
How to use the ProFroster on a Square Cake
How to use the ProFroster with Ganache
How to use The Pro Froster with Buttercream
How to get sharp edges on cake using The Profroster by Busi Christian-Iwuagwu
HOW DO I ADJUST THE HEIGHT OF THE PROFROSTER?
Using your thumb, widen the tab of Riser piece and fit it onto the Bar, and let snap into the pins. Move up and down as necessary to reach the desired height. Please refer to "How it works" page for pictures and video.
MY FROSTING IS TOO SOFT HOW DO I FIX IT?
If your frosting is too soft, put it in the refrigerator until the desired consistency is reached. Mix every 5-10 minutes to cool it down evenly. If your frosting is too soft because your ratio is off, adding more powdered sugar will stiffen it up. The thicker the frosting the better. If you are using a recipe that calls for a few spoonfuls of milk, omit the milk. You want a nice frosting that crusts. You can find my recipe here "Bringing cake back"
HOW DO I START WITH A TRIMMED, CRUMB COATED CAKE?
Each cake bakes up to a round. Before you start frosting and putting the layers together, you want to cut off the "bump". Next you want to crumb coat your cake: add a thin layer of frosting to your cake and put in the fridge until the frosting is hard to touch. This contains all the crumbs so that they don't go into the main layer of frosting. Please refer to "How it works" page.
WHY THE PROFROSTER VS OTHER METHODS OR TOOLS?
The ProFroster costs less than many products out there. It's easy to clean. I use it on every single cake that I make. I've been using it for over 2 years and I can't imagine making cakes again without it!
WHAT IF I WANT TO BUY MULTIPLE PROFROSTERS AS GIFTS?
What better gift to a cake maker? If you want to buy in multiples please contact me and I will try to get them all in one box so that you can gift them without the shipping labels ruining the packaging.
When you choose a ProFroster, you’re not only choosing a product that will last with proper care, but you also get the reassurance that your cake tool has been manufactured in the USA, with food safe plastic with FDA approval, and by local manufacturers right here in the Bay Area. Everything we buy is local, our packaging, our product, our chocolates, all within 40 miles of San Francisco.
Our product says "Made in the USA" and has our patent number on it.
Counterfeits or copies are inevitably cheaply-made imitations that do not offer the same quality. They can be made with questionable materials in unregulated factories.
AVOIDING COUNTERFEIT PRODUCT
The ONLY way to be absolutely sure that the item you are buying is a genuine ProFroster is to purchase from Profroster.com or through an authorized dealer listed on our website.
If you are offered a ProFroster, or an adjustable cake scraper at a price that seems too good to be true, it probably is.
Any website that offers to ship you ProFrosters, or an adjustable cake scraper from another country into the U.S. is operating illegally. You may receive a counterfeit product or nothing at all.
Buy only from authorized retailers.
We are not responsible for ugly cakes made by counterfeit products.